BROILING
lroilingis cookingfoodby intenseradiantheatfromthe ~pperbroilelementin theoven.Mostfishandtender cutsof meatcanbebroiled,Followthesedirectionsto keepspatteringandsmokingto a minimum.
1.If the meathas fat or gristlearoundthe edge,cut verticalslashesthroughboth about2 inchesapart. If desired,the fat may be trimmed,leavinga layer about 1/8inchthick.
2.Placethe meaton the broilerrack in the broilerpan. Alwaysuse the rack so the fat dripsinto the broiler pan; otherwisethejuices may becomehot enough to catchon fire.
3.Positiona flatshelfon recommendedshelfpositionas suggestedin theBroilingGuide.Mostbroilingis doneon C position,but if your ovenis connectedto 208volts,you may wishto use a higher position.
4. Leavethe dooropento | \ | II |
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the broilstop position. | .’ | - |
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The door staysopen by itself, ‘“..,.,, |
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yet the propertemperatureis |
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maintainedin the oven. | \m |
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5.Turnthe food onlyonce duringbroiling. Timethe foodsfor the first sideaccordingto the BroilingGuide.Turnthe food,then use the timesgivenfor the secondsideas a guideto the preferreddoneness.
NOTE: A fan may automaticallyturn on and off to coolinternalparts. This is normal,and the fan may continueto run after the ovenis turnedoff.
OvensControlledwith TouchPads
❑BROIL 1. Press the BROILpad.
HIILOQ
A
2.PresstheINCREASEpadonceforLOBroilortwice forHIBroil,TochangefromHIBroilto LOBroil,press theBROILpadthenpresstheDECREASEpadonce,
3.When broilingis finished,pressthe CLEAR/OFF pad. Servethe food immediately,and leavethe pan outsidethe ovento coolduringthe meal for easiestcleaning.
Questionsand Answers
Q. Why are my meats not turning out as brown as they should?
A.In someareas,the power(voltage)to the ovenmay be low,In thesecases,preheatthe broilelementfor 10minutesbeforeplacingbroilerpan withfood in the oven.Checkto see if you are usingthe recommendedshelfposition.Broilfor the longest periodof timeindicatedin the BroilingGuide.Turn the food onlyonceduringbroiling.Youmay need to movethe foodto a highershelfposition.
Q, When broiling, is it necessary to always use a rack in the pan?
A.Yes.Usingthe rack suspendsthe meatover the pan. As the meatcooks;thejuices fall into the pan, thus keepingthe meatdrier.Juicesare protectedby the rack and stay cooler,thuspreventingexcessive spatterand smoking.
Useof AluminumFoil
Youcan use aluminum foil to line yourbroiler pan and broilerrack.
However,you must moldthe foil tightlyto the rack and cut slitsin itjust like the rack.
Withoutthe slits,the foil willpreventfat and meat juices from drainingto the broilerpan.Thejuices couldbecomehot enoughto catchon fire. If you do not cut the slits,you are f~ing, not broiling.
Q. Should I salt the meat before broiling?
A.No. Saltdrawsout thejuices and allowsthemto evaporate.Alwayssalt aftercooking.Turnthe meat with tongs;piercingthe meatwith a fork also allowsthejuices to escape.Whenbroilingpoultry or fish, brusheach sideoften withbutter,
Q.Do I need to greasemy broilerrackto prevent meatfromsticking?
A.No. Thebroilerrack is designedto reflectbroiler heat, thus keepingthe surfacecoolenoughto preventmeatfrom stickingto the surface. However,sprayingthe broilerrack lightlywith a vegetablecookingspraybeforecookingwill make
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